Has September left your closet confused as you bounce between summer and fall clothing? Last week we were back to school, sipping on warm soup, consuming plenty of vitamin C, probiotics and a bit of ginseng. This week, I'm blending smoothies and hanging out on our driveway as my kids play with sidewalk chalk.Two days from now it's supposed to drop back down to sweater weather so we'll be back to warmer, immune-boosting foods. Bring it on Toronto; this family is not getting sick (fingers crossed).

Last Sunday, we made a trip to Applewood Farm. We rode the tractor, picked some Macintosh apples and enjoyed the sights and sounds of the farm. I love getting a glimpse of local agriculture every now and then. I hope my kids learn to appreciate where their food comes from and the work that is involved before it's prepped and ready to eat in the form of a snack or meal.

The trip to the farm sent me into fall flavour mode so this granola recipe is exactly that - full of spicy fall flavours. Add a little kick to it, thanks to the fresh ginger. Fifteen minutes into baking a batch and your home will smell like Thanksgiving weekend. You'll want to curl up on the couch with a blanket and a cup of chamomile tea.

Warm and fuzzy isn't all you're getting from this recipe. I've loaded it with chia, flax and hemp seeds to boost it's nutrient profile. I'm a big fan of Manitoba Harvest's Hemp Hearts which adds protein and omegas to the recipe. We buy 454g bags from Costco. :)

Gluten Free Ginger Spice Oat Clusters Yield: 3 cups of oat clusters

Ingredients 2 cups wheat free quick oats (read about it in this post) 1/4 cup hemp seeds by Manitoba Harvest 2 tbsp. flax seeds2 tbsp. milled chia seeds 1/3 cup olive oil5 tbsp. honey or pure maple syrup2 tbsp. pureed ginger (put peeled ginger through a grater and add a splash of water to make a puree)1 tbsp. molasses 2 tsp. ground cinnamon1/4 tsp. ground cloves1/4 tsp. nutmeg1/4 tsp. vanilla powder 1/2 tsp. sea salt (optional) Directions Preheat the oven to 300 degrees Fahrenheit.In a large mixing bowl, combine all the ingredients. Spread the granola on a baking sheet lined with a Silpat baking mat or parchment paper. Bake in the preheated oven for 45 minutes, stirring every 15 minutes. Watch carefully as the granola browns making sure it doesn't burn. Do not touch the granola when you take it out of the oven (allow the granola to stick together). Let the batch cool entirely before transferring it to an air tight container.

So many options for this recipe!Eat a handful for a snack.Make a trail mix by adding unsweetened, sulphite-free dried fruit and pumpkin or sunflower seeds.Sprinkle a tablespoon over Cultured Coconut milk (i.e. coconut yogurt) or berries.

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*While recipes in this website do not directly contain the following food allergens: Eggs, milk, mustard, peanuts, seafood (fish, crustaceans and shellfish), sesame, soy, added sulphites, tree nuts and wheat, there is always a possibility that the ingredients listed in the recipe may have come in contact with one or more of the listed food allergens. It is highly recommended that you read ingredient labels carefully when purchasing products and to consult your physician if you have questions regarding whether or not a food should be consumed.